Cider Vinegar RecipesGrowing up a kid in the South, we always had a huge sit-down lunch (dinner) a little after noon on Sunday. Everybody would come home from church and rush to the table because we were starved. Grandma was old and wouldn’t go to church anymore because the preacher hadn’t worded things just right at Grandpa’s funeral, so she stayed home and prepared this meal for us. Including fabulous desserts!!!

Even at the huge Sunday meal, Grandma always had this apple cidar vinegar dish. It was simple.

  • You need soaking time on the cucumbers and leave in fridge for 24 hours after cukes are blended with sauce so the flavor soaks in.
  • 2 cucumbers, peeled with potato peeler, and cut in round circles. Soak round-cut cucumbers in a bowl of salted water. Let the cukes soak in this salt water for about 30 minutes before mixing with sauce.
  • Apple cider vinegar sauce: ¾ cup apple cider vinegar, 3 teaspoons sugar, 1 teaspoon salt.

After you have soaked the cucumbers in the salt water, drain them thoroughly, I mean thoroughly. Mix cukes with liquid, store in fridge for a minimum of 24 hours. I use a Tupperware container to store these, and they last at least 14 days.

When I moved north, wouldn’t you know that my mother-in-law had the northern version of the apple cider vinegar cucumbers? Follow the same steps with the cucumbers, except cut them even more thinly – really, really thin.

Sauce for Northern Apple Cider Vinegar Cucumbers: ½ pint heavy cream, 2 T sugar, 2 T vinegar. (Don’t make the mistake of buying the whipping cream instead of the heavy cream, as it will end up looking like yogurt. I’ve made this mistake and it was shocking to see the results.)

As I’ve gotten older and sugar intake is of a concern, I’ve substituted the sugar in these dishes by using 5 Equal Sweetener packets in place of 2 tablespoons of sugar. You can’t tell the difference, just less calories. You can sweet Splenda, Truvia or any other artificial sweetener of your choice.

I always use Heinz Apple Cider Vinegar. I get their brown colored vinegar. On my bottle, it states that in one tablespoon of Heinz Apple Cider Vinegar there are no calories, no fat, no sodium, no carbs, no sugar, no protein. Your local health food store will have a variety of different apple cider vinegars for a higher sum of money.

Apple cider vinegar has become a health food staple for many people. It is purported that apple cider vinegar can add to your longevity. It has essential amino acids and healthful enzymes. Apple cider vinegar is very simply concentrated apples. Remember the old saying “an apple a day keeps the doctor away.” There might be something to that. But there are calories in them “thar” apples and zero calories in the kind of apple cider vinegar I use. Big difference for me.

Apple cider vinegar has been used for many years as a home remedy for various ailments. Some people mix apple cider vinegar with honey, and take 1 tablespoon 4 times a day for a sore throat. You can gargle with vinegar for that sore throat, as well.

I have taken to mixing l tablespoon of apple cider vinegar with a glass full of water each day. I add artificial sweetener at times, and at other times I don’t. I even use apple cider vinegar as a dressing for salads: ¼ cup vinegar, ¼ cup olive oil and 1/8 cup honey. This salad dressing is really good. The olive oil, virgin olive oil, is said to be the good kind of fat for your heart so I use the olive oil in place of some other type of oil.

Oh, I also flavor my apple cider vinegar. Because I use so much vinegar, I like different flavors. I squish strawberries, add tarragon, add mint – all sorts of things you can add to ordinary apple cider vinegar to give your before-dinner drink zip and zest.

My ingredients for all my recipes come from the health food store, Wal-Mart, Sweet Bay, Publix, Albertson’s or Winn Dixie. I go for the least expensive on anything. Of course, Wal-Mart is the least expensive most of the time, but Publix has a buy-one/get-one free special just about every week so I take advantage of that.